How to make it

  • Peel, chunk and boil eggplants until tender. Set aside
  • Mix celery, bell pepper, onion, garlic and Worcestershire and saute in butter.
  • Add eggplant
  • Cook until firm, not soupy.
  • Add crumbled toast and a couple of dashes Louisiana Hot sauce
  • salt and pepper to taste
  • add beaten egg, olives and mushrooms
  • In buttered caserole place half of eggplant mixture.
  • Top with one-half of shrimp and half of dluted soup
  • Repeat layering of eggplant, shrimp and soup
  • Top with cracker crumbs and dot with butter
  • Garnish with bell pepper rings, if desired.
  • Bake at 375 for 45-50 minutes

Reviews & Comments 2

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  • zvonimir 15 years ago
    Any sugestions for Louisiana Hot Sauce substitute as we can't get it here
    Was this review helpful? Yes Flag
    " It was excellent "
    msbooch75 ate it and said...
    Looking forward to making your shrimp and eggplant recipe. I am always happy to find new recipes for shrimp used with a vegetable. Shrimp season is upon us and this will certainly be added to my list. Thanks
    Was this review helpful? Yes Flag

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